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Fresh Calamari Salad with Arugula & Lemon Vinaigrette

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A vibrant, healthy salad featuring tender calamari rings, peppery arugula, toasted pine nuts, and a zesty lemon vinaigrette. Perfect for a light dinner, elegant starter, or crowd-pleasing lunch.

Ingredients

Scale
  • 1 lb fresh calamari (squid), cleaned and cut into rings (tubes and tentacles both work)
  • 4 cups baby arugula, washed and dried
  • 1/4 cup pine nuts, toasted
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1–2 lemons)
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (optional)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • Optional garnishes: fresh basil or mint leaves, torn; crushed red pepper flakes; shaved Parmesan or Pecorino Romano

Instructions

  1. Clean and prepare the calamari: Remove quill and innards, peel off membrane, rinse well, slice tubes into 1/2-inch rings, halve large tentacles, and pat dry.
  2. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside to cool.
  3. Blanch calamari in a large pot of salted boiling water for 40–60 seconds until opaque and slightly firm. Drain and transfer to a paper towel-lined plate.
  4. Sear calamari: Heat 1 tablespoon olive oil in a skillet over high heat. Add calamari in a single layer and cook 30–45 seconds per side until lightly golden. Remove and cool slightly.
  5. Prepare lemon vinaigrette: Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper in a small bowl. Adjust seasoning to taste.
  6. Assemble salad: In a large mixing bowl, combine arugula, cherry tomatoes, red onion, and parsley. Drizzle with two-thirds of vinaigrette and toss gently. Add calamari and toasted pine nuts, then toss again.
  7. Finish and serve: Plate salad, drizzle with remaining vinaigrette, and top with optional garnishes. Serve immediately while calamari is slightly warm.

Notes

For best results, use the freshest calamari available and avoid overcooking. Toast pine nuts carefully as they burn quickly. The salad is best served immediately while calamari is warm. For nut allergies, substitute pine nuts with sunflower or pumpkin seeds. Prep all components ahead but toss with calamari and vinaigrette just before serving.

Nutrition

Keywords: calamari salad, arugula, lemon vinaigrette, seafood salad, Mediterranean salad, healthy dinner, gluten-free, dairy-free, easy salad, summer salad

Find it online: https://blixfood.com/fresh-calamari-salad-recipe-easy-arugula-and-lemon-vinaigrette-dinner/